Scampi with White Beans
Cook asparagus and garlic in oil and margarine in large skillet over medium heat 1-2 minutes. Add shrimp and cook until pink, 2-3 minutes. Add tomatoes, beans, and herbs; cook, covered, until tomatoes are wilted, 2-3 minutes. Mix chicken broth and cornstarch, stir into skillet. Cook over medium heat until thickened, stirring frequently. Season to taste with salt and pepper. Serve over fettuccine and sprinkle with cheese.
Variation: Substitute 1 lb. boneless, skinless chicken breast for the shrimp. Cut the chicken into 3/4 inch pieces; cook chicken in oil and margarine in large skillet over medium heat 3-4 minutes. Add asparagus and garlic; cook until chicken is no longer pink in the center, 2-3 minutes. Complete recipe as above.
Values per serving:
Courtesy American Dry Bean Board.